Hot Barley and Chicken Salad

This salad has it all- chicken, barley and vegetables cooked into a quick dinner that’s ready in 30 minutes.

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Servings 2

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

DRESSING

1: tablespoon sugar

1: tablespoon balsamic vinegar

2: teaspoons red wine vinegar

2: teaspoons soy sauce

: Dash pepper

SALAD

1: cup water

1/2: cup uncooked quick-cooking barley

1: boneless, skinless chicken breast half, cut into bite-sized pieces

1: garlic clove, minced

2: cups frozen mixed vegetables, thawed*

: Fresh spinach leaves

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Directions

1 In small bowl, combine all dressing ingredients; mix well. Set aside.
2 In medium saucepan, bring water to a boil. Add barley; return to a boil. Reduce heat to medium-low; cover and simmer 10 to 12 minutes or until barley is tender and only about 1/4 of liquid remains.
3 Add chicken and garlic; mix well. Cover; cook an additional 5 minutes. Stir in vegetables. Cover; cook over medium heat until chicken is no longer pink and vegetables are tender. Add dressing; cook until thoroughly heated.
4 Arrange spinach leaves on 2 individual plates. Spoon salad onto spinach leaves.

EXPERT TIPS

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Expert Tips

* To quickly thaw mixed vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

If you're one of those well-meaning shoppers who purchases a proliferation of greens at the market, only to have them rot in the refrigerator before you get around to cleaning them for a salad, you're in luck. Many greens are now available washed, torn and ready to dress, either in grocery store salad bars or in an increasing number of prepackaged options including romaine, coleslaw mix, mesclun (mixed young salad greens) and spinach. When purchasing packaged greens, look for bright color and crisp leaves with no signs of browning or wilting.